卵白(らんぱく)

らんぱく
noun
egg white; albumen
1. egg white, albumen
The clear, viscous liquid surrounding the yolk of an egg, which turns white when cooked. Used in cooking and scientific contexts.
卵白(らんぱく)を泡立(あわだ)てる。
Whip the egg whites.
メレンゲは卵白(らんぱく)と砂糖(さとう)で作(つく)る。
Meringue is made with egg whites and sugar.
卵黄(らんおう)と卵白(らんぱく)を分(わ)けてからそれぞれ調理(ちょうり)する。
Separate the yolk and white, then cook each one.

卵白(らんぱく) is the formal/technical term for egg white.

WORD FORMATION:
卵(らん) (egg) + 白(ぱく) (white). Pairs with 卵黄(らんおう) (egg yolk).

FORMAL VS EVERYDAY:

  • 卵白(らんぱく): egg white (formal, used in recipes, food science, medical contexts)
  • 白身(しろみ): egg white (everyday word, literally "white part")

COMMON COLLOCATIONS:

  • 卵白(らんぱく)を泡立(あわだ)てる: to whip egg whites
  • 卵白(らんぱく)を分(わ)ける: to separate the egg white
  • 卵白(らんぱく)アレルギー: egg white allergy
  • メレンゲ: meringue (whipped 卵白(らんぱく))

USAGE:
Most commonly seen in cooking instructions, nutritional information, allergy testing, and food science. In casual conversation, 白身(しろみ) is more natural.

general
Added 2026.2.19 20:10 · Revised 2026.4.5 20:45
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